One cookie is not enough with this recipe!
½ cup + 3 tablespoons Peloponnese Tahini
2–2½ cups dry oats (quick cooking)
Scant ½ cup honey
1 teaspoon ground cinnamon
3½ oz dry weight small raisins or dark currants
Optional: 1–2 tablespoons toasted sesame seeds
Combine all ingredients in a bowl and mix very well. The mixture will be very thick and glossy. Turn the mixture out onto a large piece of aluminum foil or plastic wrap. Shape into a log about 2 inches in diameter, wrap in foil/plastic wrap and place into freezer for 10 minutes.
Preheat oven to 345 degrees. Line a cookie sheet with baking parchment. Remove the roll of cookie dough from the freezer and unwrap. Cut into even-sized rounds, about ¾ inch thick. Place the cookies onto the lined cookie sheet and in preheated oven for 7-8 minutes or until they are a nice, golden brown color. Careful – they darken quickly once done.
When done, remove from oven and move the cookies together with the parchment paper to a cooling rack. Cool completely and store in an airtight container.